Hare Paté

Premium
Credit: Didier Loire
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Ingredients (6 people)
  • 1 large hare
  • 8 truffles, 1 ounce apiece (30 g)
  • 1 pound fine barding fat (500 g)

Hare Offal

  • 2 shallots, chopped and sweated
  • 1 garlic clove, blanched and chopped
  • 3 1/2 ounces black chanterelle mushrooms, sautéed and chopped (100 g)
  • 3 1/2 ounces bread, soaked in 1 3/4 ounces (50 g) whipping cream (100 g)
  • 1 tablespoon hare drippings

Mince

  • 3 1/2 ounces country bacon (100 g)
  • 5 1/4 ounces colonnata lardo (100 g)
  • 10 1/2 ounces hare (300 g)
  • 3 1/2 ounces foie gras (100 g)

Diced Ingredients

  • 1/2 pound hare meat (250 g)
  • 7 ounces colonnata lardo (200 g)

Pâté

  • 2 ounces hare meat (60 g)
  • 2 ounces hare liver (60 g)
  • 2 ounces fatty bacon (60 g)
  • 1/4 bay leaf
  • 1 sprig thyme
  • 1 garlic clove
  • 2 teaspoons cognac (1 cl)
  • 2 3/4 fluid ounces red wine (4 cl)

Marinade

  • pepper
  • port wine
  • thyme flower
  • bay leaf

Seasoning

  • 1 3/4 teaspoons salt (7 g)
  • 1/4 teaspoon pepper (1 g)
  • 1/2 gram juniper berry
  • 1/2 gram allspice
  • thyme flower
  • slightly reduced port wine
  • 4 teaspoons cognac (2 cl)

Instructions

Step 1: Hare Offal

Cut away the hare loins, and remove the nerves from the legs.

Remove the kidneys, lungs, liver, and heart of the hare, and chop.

Add the prepared shallots, garlic, mushrooms, bread, and drippings, and mix to combine. Place in a stainless steel bowl on ice.

Step 2: Mince

Coarsely mince the country bacon, colonnata lardo, hare, and foie gras together.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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